Raspberry Lemonade Bars (Print Page)
Buttery shortbread meets tangy raspberry-lemon filling in these bright, refreshing bars.
# What You Need:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ Raspberry Lemonade Filling
05 - 1 1/4 cups granulated sugar
06 - 3 large eggs
07 - 2/3 cup freshly squeezed lemon juice
08 - 2 teaspoons finely grated lemon zest
09 - 1/3 cup all-purpose flour
10 - 1 cup fresh raspberries
11 - Powdered sugar for dusting
# Directions:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, beat together the butter and sugar until creamy. Add flour and salt, and mix until a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes, or until the edges are lightly golden.
04 - While the crust is baking, whisk together sugar, eggs, lemon juice, and lemon zest until smooth. Whisk in the flour until fully combined.
05 - Gently fold in the raspberries, being careful not to crush them completely.
06 - Pour the filling over the hot crust as soon as it comes out of the oven.
07 - Return the pan to the oven and bake for 20–22 minutes, or until the center is just set and no longer jiggles.
08 - Cool completely in the pan on a wire rack. Once cool, refrigerate for at least 2 hours for easier slicing.
09 - Lift out of the pan using the parchment overhang. Dust with powdered sugar before slicing into bars. Garnish with extra raspberries if desired.
# Expert Tips:
01 -
- The shortbread crust melts in your mouth while the filling strikes that perfect sweet-tart balance that makes people reach for seconds
- These bars travel beautifully to potlucks and actually improve after a night in the fridge
02 -
- The filling must go onto a hot crust—this creates that subtle seal between layers and prevents soggy bottoms
- Room temperature ingredients for both crust and filling make a noticeable difference in texture
03 -
- If your raspberries are extra tart, add an extra tablespoon of sugar to the filling mixture
- Lining your pan with parchment in both directions creates a sling that makes removal foolproof